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Judy John

Strawberry Shortcake Trifle Recipe

Strawberry Shortcake Trifle Recipe layers soft cake cubes, sweet macerated strawberries, and fluffy whipped cream in a beautiful glass dish.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound cake about 16 oz, cut into cubes
  • 4 cups fresh strawberries sliced
  • ⅓ cup 65 g granulated sugar
  • 2 cups 480 ml heavy whipping cream, cold
  • ¼ cup 30 g powdered sugar
  • 2 teaspoons vanilla extract

Method
 

  1. Toss sliced strawberries with ⅓ cup granulated sugar.
  2. Let berries sit 10–15 minutes until juices release.
  3. Beat heavy whipping cream until soft peaks form.
  4. Add powdered sugar and vanilla extract.
  5. Continue beating until fluffy and stable.
  6. Place cake cubes in bottom of trifle dish.
  7. Spoon strawberries with juices over cake layer.
  8. Spread whipped cream evenly on top.
  9. Repeat layers until dish fills, finishing with cream.
  10. Chill 30 minutes before serving for best flavor.

Notes

Nutritional Values (Per Serving)

Calories: 380
Total Fat: 22 g
Saturated Fat: 14 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 5 g

Vitamins & Minerals (Approximate % per serving):

Vitamin C: 80%
Vitamin A: 15%
Calcium: 8%
Iron: 6%
Potassium: 10%

Additional Notes & Flavor Tips

  • Use ripe strawberries for maximum sweetness.
  • Add lemon zest for brighter flavor.
  • Substitute angel food cake for lighter texture.
  • Chill before serving for cleaner layers.
  • Garnish with fresh berries for extra elegance.
Strawberry Shortcake Trifle Recipe delivers fruity freshness, creamy layers, and irresistible show-stopping charm in every spoonful.